Three-Color Fruit Jam Yam
Tender yam pieces gently cooked and drizzled with three vibrant fruit jams—blueberry, apricot, and strawberry—for a simple yet eye-catching dessert or side dish.
Story
A playful dish that turns simple steamed yam into something special with a rainbow of fruity toppings. The natural creaminess of the yam pairs beautifully with the sweet-tart jams.
Ingredients
yam
400g
blueberry jam
2 tablespoons
apricot jam
2 tablespoons
strawberry jam
2 tablespoons
Instructions
1
Prepare the yam
Wash the yam thoroughly under running water. Cut into short, even cylinders about 5-6 cm long.
2
Cook until tender
Place the yam pieces in a pot with enough water to cover. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until a fork easily pierces through. Drain and let cool slightly.
3
Slice and plate
Cut the cooked yam into bite-sized rounds or leave whole if preferred. Arrange on a serving plate in a neat row.
4
Add the jams
Drizzle blueberry jam over the first portion, apricot jam over the second, and strawberry jam over the third. Serve warm or at room temperature.
